Posted by: acooksca | 04/03/2009

Mascarpone Rolled in Hazelnuts

Mascarpone, a thick, clotted cream traditionally from Lodi in Piedmont, is now produced in the U.S.  Bellwether Farms  in Petaluma has a lovely mascarpone. Frangelico is a rich, smooth liqueur made in Italy from hazelnuts. The combination is a very elegant and easy dessert.

Place hazelnuts on a large plate and stir in the sugar. Form mascarpone into balls the size of a golf ball (1½ ounce) and set gently on the plate. Roll mascarpone in the nuts to cover and place 2 balls per serving on dessert plates. (The balls can be refrigerated up to 4 hours. Bring to room temperature before serving.)

To serve gently pour 1 tablespoon of Frangelico on each plate. Garnish with fresh mint.
Makes 8 servings.

Originally published in Farmstead Cheese News by Karen Bolla, edited for A Cook’s California (A Cook’s CA)  by Karen Bolla.

Recipe from Antipasto Feasts by Karen Lucas-Bolla and Lisa Wilson

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